Lemon Poppy Seed Pound Cake Reviews

This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

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Reviews

users rating3.5/4

Fantastic recipe. Like everything else in The Cake Bible, it is perfect. Simple to make, incredibly moist and tasty. I do like the idea of using "european butter", and plan to use handmade Irish butter next time.

The only substition I made was to use regular flour instead of cake flour. This was really, truly amazing! I served it with raspberry sauce and vanilla ice-cream and everyone raved about it. I will certainly be making this one again and again.

I've been making this cake since I got my copy of "The Cake Bible" 15 years ago; it's one of my favorite offerings. The only change I've ever made is to switch to "european style" butter - I highly recommend it. I also make it in mini bundt pans a lot - the little cakes look beautiful. Everyone loves it - the flavor is superb and the texture is outstanding. The cake part is meltingly tender offset by the crunch of the poppyseeds. Follow the direction exactly and it comes out perfect every time!

I was initially intimidated by the recipe, which reads as if it is a difficult endeavor. I forged ahead anyway and followed the directions exactly. I was really dissatisfied with the results. This tastes much more like a tea bread, not a pound cake. Not dense enough for me (as a pound cake should be) and light on flavor. Rather blah. Too much work for the product. I'm still searching for an excellent lemon poppy cake.

This cake is wonderful and the cleverest part is the introduction of a new mixing technique--combining dry ingredients first, then adding liquids and mixing properly to develop the small amount of gluten in cake flour. If you just weigh everything--especially cake flour--it eliminates all that measuring and sifting and makes life much simpler. I've tried the same technique on large wedding cake recipes and have had wonderful results as well as cut my work time in half. Rose's cookbooks are detailed and because she is a scientist and an artist, her instructions illuminate the why's of doing everything. Thank you Rose!